Cantonese Barbecued Pork

This is an ingredient in steamed buns, or serve with stir fried veggies and steamed rice.

• Ready In: 72 hrs 30 mins
• Serves: 6-8
• Yields: 3 pounds, cooked

Ingredients

• 1⁄4 cup light soy sauce
• 1⁄4 cup dark soy sauce
• 1⁄4 cup honey
• 1⁄3 cup sugar
• 1  teaspoon salt
• 2  teaspoons  Scotch whisky or 2  teaspoons dry sherry
• 3  teaspoons hoisin sauce
• 1  teaspoon  finely grated fresh ginger
• 1⁄2 teaspoon five-spice powder
• 4  lbs  boneless pork butt

• Glaze

• 3  teaspoons honey
• 2  teaspoons light soy sauce
• 1  teaspoon  sesame oil

Directions

1. In a medium saucepan combine all ingredients up to the five spice powder.
2. Heat until sugar dissolves.
3. Remove from heat and let cool.
4. Cut the pork into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick.
5. Place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge.
6. Preheat oven to 450F degrees.
7. Drain pork and set strips across roasting rack-have about 1 inch of water in the pan below.
8. Roast for 15 minutes-turn and roast 15 minutes longer.
9. Remove and glaze.
10. Serve warm or cold.
11. Glaze: Mix together all three ingredients and glaze cooked pork.